Great thread, Michelle! *Theres usually an annual "best of" thread on CG and I think that its time we had one here.
You will need to add "L" in the url to get to any B L O G S P O T links.
My "knock your socks off brewed coffee"
Kenya Mamuto - Terroir Coffee - blog post.
What can I say? *Its not often that I switch off the espresso machine for a week and bother scrubbing out the siphon constantly. *And it was three weeks old and half dead from the trip by the time that I got it. *Amazing!Siphon/Drip: Bright, sweet, smooth, ribena, coffee cherry, tomato.
My "mega comfort food chocolate bar cappuccino coffee"
Fair Trade Organic Blend - Supreme - blog post.
Kuda Mas - Brother Baba Budan - blog postCappuccino: Cuts through milk with confidence; malty/vegemitey flavour and dry cocoa finish. Great.
(BBBs was probably marginally better, to tell you the truth, but Supremes was great, too.)Cappuccino: Effortlessly mastered even relatively large amounts of milk, leaving me wondering whether I hadnt inadvertently added several spoons of Milo. Sledgehammer subtlety.
My "OMG thats awesome espresso coffee"
This one is a tough one, with a few contenders. *Espresso shot of the year at a cafe is, for me, a shot of the Bolivian #3 CoE from Talor at BBB. *Buttery mouthfeel and incredibly long, perfectly balanced finish, from memory. *I have enjoyed a few espresso coffees at home, the standouts probably being Venez. Estate and 5 Senses PNG Elimbari.
A quick footnote
Sometimes people feel intimidated about posting about the coffee because they cant taste this or that fleeting and exotic flavour. *Please dont worry too much about it and have a go anyway. If you read this webpage and feel intimidated in posting, chances are that you actually have a much better palate than you think that you do.
The goal is to give an accurate representation of what the thing tasted like and if you stretch yourself too far, you actually run the risk of undermining the usefulness of your description. *For example, I remember reading one published description of an espresso from a place that most would regard as one of the best in Melbourne. *The reviewer mentioned that it tasted of orchid oil. *I had drunk that particular blend many times and it also so happened that I had recently had a bunch of chocolate with orchid oil. *I couldnt, for the life of me, see how you could get orchid oil from that coffee and it made me question how much stock to place in the other descriptions in that publication that I read.
If youre stuck for somewhere to start, its probably a good idea to describe the intensity of the body, the acidity and the length of the aftertaste, as these are qualities that all coffees have. *I have often omitted these fundamental descriptors and I will be endeavouring to change that from now on.
Describing coffee is not a vocabulary contest. It is an exercise in communication.
Keep on adding, guys! *Great thread!